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Paula'S Cold Tomatoes

American.Gourmet's picture
Ingredients
  Spinach 2 Pound, cooked briefly, thoroughly drained and finely chopped
  Olive oil 3⁄4 Cup (12 tbs)
  Pignoli nuts 1⁄2 Cup (8 tbs) (Pine Nuts)
  Onions 2 Medium, finely chopped
  Garlic 2 Clove (10 gm), finely chopped
  Salt To Taste
  Freshly ground black pepper To Taste
  Monosodium glutamate To Taste
  Tomatoes 6 Medium
  Sugar 1 Teaspoon
  Basil To Taste (Dried Or Fresh)
Directions

1. Preheat oven to moderate (350° F.).
2. Drain the spinach thoroughly, then squeeze out the remaining moisture.
3. In a skillet heat one-quarter cup of the oil with the pine nuts and saute until lightly browned. Add the onions and garlic and cook briefly until the onions are pale golden in color. Remove from the heat.
4. Add the spinach, one-quarter cup of the remaining oil, the salt, pepper and monosodium glutamate.
5. Cut the stem ends from the tomatoes, hollow them out and sprinkle the in-sides with salt, pepper, a little sugar and a pinch of basil. Stuff the tomatoes with the spinach mixture.
6. Arrange the tomatoes in a baking pan and pour the remaining oil over them. Bake until the tomatoes wrinkle, about fifteen minutes. Chill. At serving time, bring up to room temperature.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Dry Curry
Ingredient: 
Tomato
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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